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Description:
The Gambone
Mushroom is commonly referred to as a “King Trumpet” since it has a large
horn like shape slightly resembling a horn of plenty. Gambone is one of many
common names used for this mushroom in Italy. Gamba in Italian means leg
referring to the stem of the mushroom. Drop the letter “a” and add “one” at
the end and now the word means “big leg.” This refers to the big bulbously
stem that this mushroom has. Gambone is a distant cousin to an oyster
mushroom but they evolved differently. Oyster mushrooms grow off of dead
tree branches in the forest canopy whereas Gambone grow off of dead tree
roots near the grounds surface mainly this occurs with the chestnut tree.
This is why oyster mushrooms are thin and delicate and gambone evolved thick
and firm to burst up through the hard forest floor. This succulent, firm and
meaty mushroom grows domestically and is available year round and Re Dei
Fungi / King of Mushrooms is presently purveying these delicious choice
mushrooms.
Nutritional /
Medicinal value:
Tumor
inhibition
Handling:
In the
stores, Gambone should be kept in the back room at 34 degrees and sold from
refrigerated displays. At refrigerated temperatures, king Trumpets have the
best shelf life of all exotic species that I purvey and can be kept for
several weeks. If the gambone becomes slightly dehydrated after long storage
the mushrooms can be dehydrated completely. Then stored inside a sealed
contain keep cool a dry will last for years.
Season /
Availability:
In the wild the season is from late
summer into late fall. This mushroom has been domesticated and is available
now year round.
Cooking / Prep. Tips
& Ideas:
This
mushroom is very versatile what it lacks in flavor it makes up for in
texture and presentation. Many chefs incorporate this mushroom the same way
that they would a porcini or chanterelle because of the way it caramelizes
up in the pan and hold its shape. The flavor is lightly sweet nuttiness
reminiscent of chestnuts and the aroma is a light shellfish flavor
reminiscent of scallops. There is simply no end to the delicious dishes
that you can create with these meaty, slightly porcini looking gabone
mushrooms! The classic way to prepare gambone is to grill after they have
been tossed in olive oil, shaved garlic and thyme with a little white pepper
and sea salt.
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